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Chinese-Style Chicken Salad

Servings: 4

INGREDIENTS

  • 8 oz chicken breasts
  • 2 tsp light soy sauce
  • 1 tsp sesame oil
  • 1 tsp sesame seeds
  • 2 tbsp olive oil
  • 3 cups bean sprouts
  • 1 red bell pepper, deseeded and thinly sliced
  • 2 carrots, cut into batons
  • 6 baby corn cobs, sliced
  • 2 tsp rice wine vinegar
  • 1 tbsp of light soy sauce
  • a dash of chili oil
  • chives

DIRECTIONS

  • marinate chicken breasts with soy sauce, sesame oil and sesame seeds for 20 mins.
  • remove from marinade and cut into thin slices.
  • heat the oil in a wok and add chicken.  Cook for 4 to 5 mins until cooked through.  Remove and set aside allowing it to cool.
  • add bean sprouts, sliced bell pepper, carrot batons and baby corn cobs to the wok and stir-fry over medium heat for 2-3 minutes.  Set aside and allow to cool.
  • combine rice wine vinegar, light soy sauce and chili oil.
  • combine and serve

__________

Calories (per serving): 162 / Protein: 15g / Carbs: 5g / Fat: 10g